Saturday, July 30, 2011

Sesame Chicken Salad

I made a really fresh and delicious salad for dinner tonight. It's a Better Homes & Gardens recipe. The recipe just called for cooked chicken, but I wanted to add some flavorful chicken so I marinated chicken in a mixture of Teriyaki Baste and Glaze and Asian Toasted Sesame Dressing before cooking in a skillet.

This is similar to Chicken Salad with Spicy Sesame Sauce and Won Ton Salad, but they each have their own unique flavors. We really like this one and I have added it to our files to have again. I like rice vinegar and sesame oil and loved the orange juice in the dressing. We ate the salad with won tons (one of Sabrina's favorite foods), but I didn't get a photo with them. Maybe you'll remember to toast the sesame seeds, but I forgot. 
Sesame Chicken Salad

1 (10-oz.) pkg. torn European-style or Italian-style salad greens
2 cups shredded or chopped cooked chicken
1 (8-3/4-oz.) can whole baby corn, drained and halved crosswise
2 green onions, sliced
1/4 c. sliced radishes
1/2 c. orange juice
1/4 c. rice vinegar or white vinegar
1/2 t. toasted sesame oil
1/4 t. black pepper
1 1/2 t. sesame seeds, toasted*
In a large bowl combine the salad greens, chicken, baby corn, green onions, and radishes.

For dressing, in a screw-top jar combine the orange juice, vinegar, sesame oil, and pepper. Cover and shake well.

Pour dressing over greens mixture; toss gently to coat. Divide greens mixture among 6 salad bowls. Sprinkle with sesame seed. Makes 6 servings.

*Note: To toast sesame seed, in a nonstick skillet cook and stir sesame seed over medium heat about 1 minute or just until golden brown. Watch closely so the seeds don't burn. Remove from heat and transfer to a bowl to cool completely.


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